The first time I made nihari, the meat didn’t cook well though I pressure cooked the meat for nearly an hour, but always checking in between. That I believe, prevented meat from getting tender. Also, it was the first time ever I was trying my hands on cooking nihari. I ventured into the kitchen fully confident I would master the dish in one go after taking notes from mom over the phone over several calls in that one hour. Though I had a giddy feeling and ran to the bathroom thrice at the sight of the meat while cleaning and the whiff that entered my nostrils from a cooker, my sole purpose in preparing this dish was to please husband’s appetite as mine went on a toss during pregnancy. All the while the stew cooked on the gas, my fingers remained crossed and my face showed signs of nervousness like that of a child appearing for an exam. The end result disappointed me although husband enjoyed his naan dipped in nihari, without touching the meat which is the main essence of the whole dish! If my nani would have been alive, she would be terrified of cooking genes gone wrong. For nihari, the meat should be as tender like butter and while you eat it dipped in naan, the fingers and lips start sticking to each other by the end of the meal. I have fond memories of nihari being cooked by my nani in Hyderabad and devoured by all the family members sitting around the thaal. And having the leftover again the next morning, which would take me to the heaven and back.
After nearly two years, I picked up the lamb leg pieces from a visit to a supermarket just in case I’d be in a mood to cook nihari in the coming week. Over the last two years, we enjoyed nihari at Ravi (Pakistani restaurant in Dubai) during the days of Ramadan. Devoured into it without any hesitation at the time of sehri. Is there really any other best place in Dubai which serves nihari as delectable as one you get in Ravi? Do let me know if you know of any. I messaged several of my relatives asking for nihari’s recipe, and surprisingly all had different variations in which it can be cooked. I went ahead and followed my mami’s (aunt’s) recipe which was very similar to mom’s and my sister’s explanation of the recipe. Nihari is never eaten in a sophisticated way in my house, whole naan is broken into bite sized pieces and dipped into the big bowl of piping hot stew till the bread is fully soaked and covered, so that every piece of bread absorb the dripping flavors of nihari on it. And I will take no offense in saying that nalli or bone-marrow is consumed with similar passion.
This time again I was as tensed as I was the first time but didn’t make trips to the bathroom and still kept my fingers crossed. Verdict if you my ask? The result was melt-in-the-mouth flavorsome nihari and finger licking good, if I may say so! One thing that gets me super excited is trying out dishes in my own kitchen that I have relished all these years either at my grandmother’s house, my mom’s house or at the restaurants. I am feeling confident now, and also looking forward to try different variations to appease my family’s ever-growing penchant for food.
Recipe for Nalli Nihari
Nalli Nihari
- Servings: 4
- Time: 50 minutes
Ingredients :
- Lamb leg pieces – 600 gms.
- Onions – 4, medium sized thinly sliced.
- Wheat flour – 3 tbsp + extra 2 tbsp for cleaning
- Water – 4 cups
- Ginger garlic paste – 2 tbsp
- Garam Masala Powder – 1 tsp
- Cooking oil – 3 tbsp
- Salt to taste
Nihari Masala Powder -
- Cumin seeds – 2tbsp
- Dried red chilles – 2
- Black peppercorns – 4
- Green Cardamom – 4
- Nutmeg powder – 1/2 tsp
- Cloves – 3
- Cinnamon stick – 1/2 inch
Method -
Wash leg pieces of lamb in a paste of flour and water rubbing it well and then wash away with the water. Pat dry and keep aside. Dry roast all the ingredients under nihari masala powder and grind to a fine powder. In a pressure cooker heat oil and add slice3d onions. Cook till it gets nice brown color but do not burn them. Add ginger garlic paste and the ground nihari powder. Add in lamb pieces and fry along on medium high heat for about 4-5 minutes. Make a paste of wheat flour and water and add in the pressure cooker alongwith salt and water. Close the lid and pressure cook first on high heat for 5 minutes and then on medium low heat for 30 minutes or till the meat is tender. Garnish with ginger strips, garam masala powder and slit green chillies and serve hot with fresh naan.
